Vegetable fried rice is a quick and easy dish that tastes exactly like the restaurant take out style! a plant based version you can make before an order would get to your door.
recipe originally published March 6, 2012
One of Jason's favorite foods is restaurant style Chinese fried rice. In addition to baking each evening while he was gone, I also came up with a fried rice that comes pretty close. I love it, and I think Jason will too.
So, the thing with this recipe? It's vegan. But it still has that "egg" aspect to it. and it tastes awesome.
This is how it begins. I could eat a whole pan of just this.
Do you like Chinese food? Like, American Chinese food? If you like fried rice, I hope you try this!
Did you make this recipe?
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Vegetable Fried Rice
a quick and easy dish that tastes exactly like the restaurant take out style! a plant based version you can make before an order would get to your door.
Ingredients
- 1 sweet onion, chopped
- 3 carrots, peeled and cubed
- 1 to 1 ½ cups snap peas, cut in half
- 1 to 1 ½ cups mini corn
- 1 tablespoon butter (Earth Balance)
- 2-3 tablespoons sesame oil
- ½ box silken tofu
- ½ tablespoon turmeric
- ½ tablespoon onion powder
- 4 servings cooked brown rice
- vegan / gluten free soy sauce
- 2-3 green onions, chopped
Instructions
- Chop onion, carrots, snap peas.
- In large pan or wok over medium heat, melt butter and sesame oil. Sauté onion, carrot, snap peas and mini corn until soft.
- Whisk silken tofu with turmeric, onion powder and splash soy sauce, add to sautéed veggies. Cook several minutes, stirring often, until the liquid consistency cooks off to solid, tofu will cling to veggies.
- Add cooked rice, stir to combine. Add soy sauce to taste. Garnish with chopped green onion.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 242Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 185mgCarbohydrates: 27gFiber: 8gSugar: 7gProtein: 8g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
about Kristina:
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
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Hallie says
I love fried rice, unique way of making egg - can't wait to try
Tassie says
OK - YUM, YUM, YUM.... can't wait to give this one a try.... I LOVE fried rice. This looks delicious!!
spabettie says
thanks, Tassie - I hope you love it! I love fried rice too, and I think this tastes pretty close... you know, without the msg? 😉
Ashlae says
Ok, I've tried the liquified tofu in the fried rice thing, but it never works for me. It always comes out squishy 🙁 But, since I've been craving fried rice for weeks now - WEEKS! - I'm going to give the tofu another shot. And this recipe looks spot on - which means once I'm finished with my week of raw, I'm making some fried friggin' rice.
spabettie says
Ashlae, this stays liquid for quite a while - several minutes of cooking - then it eventually starts to 'cling' to the veggies... so still not really the same as the pieces of egg, but I like it as much or more than firm tofu! 🙂 enjoy your week of raw, then Enjoy Some Fried Friggin' Rice!!
Maryea {Happy Healthy Mama} says
Would you be mad at me if I used your recipe but used egg instead of tofu? 😉 This looks really, really good!
spabettie says
Maryea, NO not at all! please make this as you like - I'd love it if you would! 😀
Jean | Lemons and Anchovies says
I could fried rice every day and not tire of it--so many possible variations. Yours is not only healthy but it I bet it's tasty, too. 🙂
spabettie says
hi Jean! it IS very tasty, I think! I could eat fried rice quite a bit also...
Lindsay @ Lindsay's List says
Can't wait to see what you guys end up with!! Hopefully a HUGE kitchen with lots of natural light!
spabettie says
oh, Lindsay, that is EXACTLY what I want! 😀
Eden says
My photography studio is my living room as well. But it looks like its still not good enough because food gawker never ceases to reject every entry of mine...sigh.
I don't think I've had the most authentic Chinese food on my lifetime. But I love chow mein and dim sum.
spabettie says
I LOVE chow mein - reminds me of my mom's cooking when I was a kid, she made it often!
Tommy says
Dang!! Yummo
spabettie says
😀
Evelyn says
LOL- I am so dense. I could have figured that out. I have been making my own fried rice for years at home and I never even add the egg. And since becoming vegetarian, I try to avoid the eggs still. That totally makes sense and clears it up for me. Thank you. I will totally try this!
spabettie says
I hope you do - let me know if you like it! 🙂
Susan (Oliepants) says
I absolutely love a good fried rice. I haven't cooked with baby corn but I love it when I get it at restaurants. I will definitely try this!
spabettie says
I love the baby corn... it's not *really* standard, but I like it! 😀